Effect of Goat's Milk Supplementation with Tamr on Free Fatty Acids, Antioxidant Activity, and Probiotic Bacteria of Bio-Rayeb Milk

2017 ◽  
Vol 15 (1) ◽  
pp. 108-123 ◽  
Author(s):  
Mohamed N. F. Hamad ◽  
Magdy M. Ismail ◽  
Esraa M. Elraghy
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Free Fatty Acids ◽  
Probiotic Bacteria ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 515 ◽  
Author(s):  
Delgadillo-Puga ◽  
Cuchillo-Hilario ◽  
León-Ortiz ◽  
Ramírez-Rodríguez ◽  
Cabiddu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Feeding Strategies ◽  
Dairy Goats ◽  
Antioxidant Power ◽  
Acacia Farnesiana ◽  
Goat’S Milk ◽  
Conventional Diet ◽  
Goat's Milk

Background: Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compounds (BC), and antioxidant activity (AA) of goat’s milk. Methods: Dairy goats were fed with five systems: (1) Grazing; (2) conventional diet (CD); (3) CD + 10% of Acacia farnesiana (AF) pods; (4) CD + 20% AF; and (5) CD + 30% AF. The fatty acid profile, health promoting and thrombogenic indexes were calculated. Milk extracts were evaluated by HPLC to determent phenolic compounds (gallic, caffeic, chlorogenic, and ferulic acids, catechin, epicatechin, and quercetin). Antioxidant activity of goat’s milk extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) assays. Results: Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the best n-6:n-3 and the linoleic:alpha linolenic acid ratio. Similarly, grazing and AF boosted the polyphenol content. Conclusions: Acacia farnesiana inclusion in the goats’ diets increased the presence of bioactive compounds and the antioxidant activity while diminishing the cholesterol content of goat’s milk.

Quality of Rayeb milk fortified with Tamr and honey

2018 ◽  
Vol 120 (2) ◽  
pp. 499-514 ◽  
Author(s):  
Magdy Ismail ◽  
Mohamed Hamad ◽  
Esraa Mohamed Elraghy
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Sensory Attributes ◽  
Arab Countries ◽  
Probiotic Bacteria ◽  
Content Type ◽  
Goat’S Milk ◽  
Goat's Milk

Purpose Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic. Design/methodology/approach Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period. Findings Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk. Originality/value Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.

Danger of feeding goat's milk. Stoeltzner (Münch. med. Woch., 1922, No. 1)

1923 ◽  
Vol 19 (4) ◽  
pp. 101-101
Author(s):  
V. Gruzdev
Keyword(s):  
Fatty Acids ◽  
Mixed Feeding ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Milk Feeding

The author has seen that feeding goat's milk to infants often leads to the development of severe homolytic anemia, the causes of which lie in the soluble fatty acids of goat's milk Stopping goat's milk feeding and switching to mixed feeding leads to a cure of anemia, unless there are severe complications.

Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

2017 ◽  
Vol 56 ◽  
pp. 34-40 ◽  
Author(s):  
M. Inmaculada González-Martín ◽  
Victor Vicente Palacios ◽  
Isabel Revilla ◽  
Ana M. Vivar-Quintana ◽  
Jose Miguel Hernández-Hierro
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

scholarly journals Fruit Stalk Extract from Chili Peppers (Capsicum annum L.) as a Natural Antioxidant to Inhibit Oxidation in Crude Palm Oil

2020 ◽  
Vol 23 (4) ◽  
pp. 124-128
Author(s):  
Rahmiwati Hilma ◽  
Eka Tri Setya Wulandari ◽  
Zaldi Arman
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Free Fatty Acids ◽  
Iodine Number ◽  
Palm Oil ◽  
Dry Weight ◽  
Chili Pepper ◽  
Total Phenolic ◽  
Crude Palm Oil ◽  
Capsicum Annum

Fruit stalk of chili pepper (Capsicum annum L.) so far is still an untapped waste. The content of active compounds in fruit and fruit stalk of chili pepper (C. annum L.) is known to have good antioxidant activity. The purpose of this study was to evaluate the extract of fruit stalk of chili pepper in inhibiting the oxidation of crude palm oil (CPO). In this study, the extraction of fruit stalk of chili pepper (C. annum L.) was carried out with n-hexane (from now on referred to as CHE) solvent and with ethanol solvent (from now on referred to as CEE). CHE and CEE were analyzed for total phenolic and flavonoid analyzes. Next, an evaluation of antioxidant activity was carried out using the DPPH method. The effectiveness test of adding the two extracts to the quality of CPO was carried out for ten days using a Completely Randomized Design (CRD) analysis. The parameters observed were peroxide numbers, free fatty acids, and iodine numbers. Data were analyzed by ANOVA and followed by a Least Significance Different (LSD) test. The results show that the total phenolic value is 0.257 mg QE/g dry weight in CEE and 0.003 mg QE/g dry weight in CHE. Total flavonoid values are 0.155 mg QE/g dry weight in CEE and 0.003 mg QE/g in CHE. IC50 values for DPPH test extract are 223.72 μg/mL in CEE and 953.77 μg/mL in CHE. The test results of the effectiveness of the two extracts against CPO show thin CEE, and CHE significantly (P <0.05) influences to CPO free fatty acids, peroxide number, and iodine number. Both extracts can protect CPO from oxidation. CEE is more effective in maintaining CPO quality for ten days with free fatty acid values (2.1%), peroxide value values 0.48 meq/kg, and iodine number 54.8. Furthermore, this result meets the CPO quality standard, according to SNI-01-2901-2006.

The effect of dietaryChlorella vulgarisinclusion on goat's milk chemical composition, fatty acids profile and enzymes activities related to oxidation

2017 ◽  
Vol 102 (1) ◽  
pp. 142-151 ◽  
Author(s):  
E. Tsiplakou ◽  
M. A. M. Abdullah ◽  
A. Mavrommatis ◽  
M. Chatzikonstantinou ◽  
D. Skliros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Enzymes Activities ◽  
Fatty Acids Profile ◽  
Goat’S Milk ◽  
Goat's Milk

Development of a fermented goat's milk containing probiotic bacteria

2003 ◽  
Vol 13 (10) ◽  
pp. 827-833 ◽  
Author(s):  
A.B. Martı́n-Diana ◽  
C. Janer ◽  
C. Peláez ◽  
T. Requena
Keyword(s):  
Probiotic Bacteria ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Goat’s Milk Intake Prevents Obesity, Hepatic Steatosis and Insulin Resistance in Mice Fed A High-Fat Diet by Reducing Inflammatory Markers and Increasing Energy Expenditure and Mitochondrial Content in Skeletal Muscle

2020 ◽  
Vol 21 (15) ◽  
pp. 5530
Author(s):  
Claudia Delgadillo-Puga ◽  
Lilia G. Noriega ◽  
Aurora M. Morales-Romero ◽  
Antonio Nieto-Camacho ◽  
Omar Granados-Portillo ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Fatty Acids ◽  
Bioactive Compounds ◽  
Inflammatory Markers ◽  
Goat Milk ◽  
High Fat ◽  
Metabolic Alterations ◽  
Goat’S Milk ◽  
Conventional Diet ◽  
Goat's Milk

Goat’s milk is a rich source of bioactive compounds (peptides, conjugated linoleic acid, short chain fatty acids, monounsaturated and polyunsaturated fatty acids, polyphenols such as phytoestrogens and minerals among others) that exert important health benefits. However, goat’s milk composition depends on the type of food provided to the animal and thus, the abundance of bioactive compounds in milk depends on the dietary sources of the goat feed. The metabolic impact of goat milk rich in bioactive compounds during metabolic challenges such as a high-fat (HF) diet has not been explored. Thus, we evaluated the effect of milk from goats fed a conventional diet, a conventional diet supplemented with 30% Acacia farnesiana (AF) pods or grazing on metabolic alterations in mice fed a HF diet. Interestingly, the incorporation of goat’s milk in the diet decreased body weight and body fat mass, improved glucose tolerance, prevented adipose tissue hypertrophy and hepatic steatosis in mice fed a HF diet. These effects were associated with an increase in energy expenditure, augmented oxidative fibers in skeletal muscle, and reduced inflammatory markers. Consequently, goat’s milk can be considered a non-pharmacologic strategy to improve the metabolic alterations induced by a HF diet. Using the body surface area normalization method gave a conversion equivalent daily human intake dose of 1.4 to 2.8 glasses (250 mL per glass/day) of fresh goat milk for an adult of 60 kg, which can be used as reference for future clinical studies.

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